So first of all, I love to cook Asian food. There are so many different flavors in Asian cuisine. I love salt, so that might be another reason why I like it so much. This recipe I found on Pinterest, and it turned out better than I expected! Although, when I was crisping the chicken, Christian walked in and said "What is that?" Haha! It looked pretty gross, but it was just naked because it didn't have any sauce yet. Let me know how you like it!
This makes my mouth water.
Ingredients:
4 boneless, skinless chicken breasts
1 cup cornstarch
3 eggs
salt and pepper
1/4 cup canola oil
Sauce:
3/4 cup honey
3/4 cup soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 tsp sesame oil
1 tsp minced garlic
1 Tbs cornstarch
sesame seeds for garnish
Directions:
- Preheat oven to 325 degrees. Cut chicken breasts into bite sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and beaten eggs. Dip chicken into cornstarch then coat in egg mixture. Do in 2-3 batches or chicken will get all stuck together.
- Heat oil in a large skillet over medium-high heat and cook chicken in 2-3 batches until browned. Place chicken in a 9x13 greased baking dish.
- In a medium sized bowl, whisk honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and tablespoon of cornstarch. Pour over chicken and bake for 45 minutes.
- Stir chicken every 15 minutes to make sure chicken gets coated in sauce.
- Serve over cooked wite rice and garnish with sesame seeds.
Serves: 6 Total time: 1.5 hours
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